Feta Breakfast Croissants Food

SPINACH FETA BREAKFAST CROISSANTS

Steps:

• Preheat oven to 350 degrees F.
• Cook eggs just until set. The eggs will cook a little longer in the oven so do not overcook.
• To assemble, unroll and separate croissants into their individual triangles.
• Place 2 spinach leaves per triangle.
• Add about 2 - 3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
• Top with 1 - 2 Tbsp feta cheese crumbles.
• Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling tucking under the end.
• Bake for 12-15 minutes until golden brown.

SPINACH FETA CROISSANTS

Steps:

• Brush salad dressing over the cut sides of croissants. On the bottom halves, layer the spinach, tomatoes and feta cheese; replace tops.

FETA BREAKFAST CROISSANTS

Steps:

• Preheat oven to 350 degrees F.
• Cook eggs until set. The eggs will cook a little longer in the oven so do not overcook.
• To assemble, unroll and separate croissants into their individual triangles.
• Place 2 spinach leaves per triangle.
• Add about 2-3 Tbsp scrambled eggs onto each triangle and 3-4 tomato halves on top of the eggs.
• Top with about 1-2 Tbsp feta cheese crumbles.
• Carefully, without lifting the half with the filling, fold over the untopped portion of the croissant over the filling tucking under the end.
• Bake for 12-15 minutes until golden brown.

KROUASAN ME FETA - GREEK - FETA CROISSANTS

Steps:

• *Please Note:.
• If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
• Step 1: Make the Dough:.
• Combine the evaporated milk and water in a bowl. Add sugar, yeast, salt, and oil and stir with a wooden spoon or hands until yeast dissolves.
• Stir in beaten egg, and add 4 cups of flour. Knead in the bowl with hands, adding flour if needed, until the dough is smooth and does not stick to hands (about 4 minutes).
• This is a fairly firm dough, however it will start to rise quickly. On a floured work surface, knead the dough to form into a long loaf shape.
• Cut into 5 equal parts. Roll each piece of dough into a 12-inch diameter circle, using flour to keep the rolling pin from sticking.
• Cut the circles in quarters, and cut the quarters in half to make 8 triangles.
• Preheat oven to 350°F (180°C).
• Step 2: Add filling:.
• Take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress.
• Place the cheese 1/2 inch in from the wide end of the croissant triangle.
• Roll the dough toward the narrow end over the cheese and pinch outer edges.
• This will prevent the cheese from oozing out during baking.
• Place on an oiled or nonstick cookie sheet, with the end of the dough tucked under.
• Brush the tops of the croissants with beaten egg and bake at 350°F (180°C) for 15-20 minutes until nicely browned. If the tops darken too quickly, cover with foil.
• Please Note: To increase the recipe, increase all ingredients equally.
• If you prefer larger croissants, divide the dough into fewer pieces, roll out to larger circles (about 1/16th of an inch thick) and increase amount of filling per croissant.
• Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.

SPINACH FETA STRATA

Steps:

• In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.